Jalapeno Corn Bread Recipe

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Easy to make corn bread with jalapenos added for a nice flavor and hint of spice. If you like spicier foods you can add more jalapenos turn up the heat.
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Servings:
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Ingredients
  • 1 cup yellow corn meal
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 pinch kosher salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1/4 cup (1/2 stick) butter or margarine - melted
  • 1 cup corn kernels - fesh, canned or frozen
  • 2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar
  • 1 medium jalapeño pepper - seeded, chopped fine, or jarred jalapeño (3 teaspoons) chopped fine
Container: 8 inch square or round baking dish
Directions
PREP
10 mins
COOK
35 mins
READY IN
45 mins
  • Preheat oven to 375°.
  • Butter or grease a baking dish.
  • In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
  • Mix with a fork.
  • Stir in the eggs, cream and melted butter.
  • Fold in corn, cheese and jalapeño pepper until well distributed.
  • Spoon batter into the prepared baking dish.
  • Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.

Note: You can use as much or as little jalapeño as desired in this recipe.
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